Improved mode of preserving hops



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Letters Patent No: 75,203, dated March 8, 1868; antedaied February 22, 1868.

IMPROVED MODE 0F PRESERVING HOPS.

filly: Srinhule climb in in ihtSt Enters meat ant iliilltillg part of the same.

TO-ALL WHOM IT MAY CONCERN: I

Be it known that I,'S.--EnAnKLm Scnoonxun'uun, of the city, county, and State of Now York, have invented a new and useful Method for Prcs erving gnps, or technically, thecotkins or strobilcs of the ll'tmtultuv ZupuZus,-" and I do hereby declare that the description hereinafter contnined is a'true and exact account and explanation of the process I cmploy nnd how the some may bje putjn practice 1 It is well known among producers and merchants iirhop s that after the gathering of the crop, the hops immediately commence to undergo a process of deterioration, so-tliuh at-iho end of one year they have lost about one-third of their value, and infrom three to fiv'e years aftcr'gathcring lidi'ebecomc comparatively worthless.

By chemical investigation it has been discovered that the chief virtue and Rideof the hop resides in a yellow powder, which is found attached to thelscnles or leaves 'colnposing the cntkins, and surrounding the seed which is found at the base of eaohof the said scales or leaves. This yellow powder is called lupulin, and when examined by the microscope, the, yellow -grains are-found to be transparent, and 'of a glandular or sock-like structure. The valuable principlesfof this powder are two-a volatile oil, which gives to the hop its aroma, I

and constitutes tivo per cent. of its weight, and a bitter principle, which has been called lupulin, and which constitutes twelve to fifteen percent. of the weight of the said lupulin. 'lhis lust-mentioned principle 'is adjudged tube on alkaloid similar to quinia from Peruvian bark, or strichnia from the nux vomicm The 0F thehopstrobiles'isdne; first, tommnporizmion dfbllclclillzablolfof the volatile oil, which is taken from the scales by the air and dissipated; second, the oxidization of thepllmloid or hitter principle, from the continual contact of the oxygen of the air, so-that the scales, .aftera-time, become friable, are no longer 'soi't 'and gummy to the touch, and are of a dead, dry yellow color.

Attempts have been made to secure the valuable parts of the hop in various ways First, it has been proposed and tried to separate the volatile oil and bitter principle in the form of a tincture, but with only'partial "success, and no prospect of the practical adoptio'n and use of the method. Again, it has been found that to keep the hops in a darl: place has a tendency to preserve their virtues for a longer time, and this is practically adopted in England. Hops have also been closely packed in sacks or cases, so as to prevent a change of air in contact with them. It will be seen that in the lost two methods, the oxygen present in the interstices of the hops and their package: has not been prevented from maintaining its corroding'aotion'upon the delicate scales and upon the membranousstruetures of the glands of the lupulin Thisjs a true oxiclization-a vital decay on both sides of exceedingly delicate scales, and upon the infinitesimclly thin walls of the glandular grains of lnpuliu- Upon these grains the oxygen acts, by gnawing away their delicate wells, and setting free from the -opened cells the volatile aroma.

My method, which I will proceed to describe, that others skilled in such matters may apply and practise it, hasfor its object the deoxyg enatien of the air in contact with the hops. I removethe oxygen and leave the nitrogen or, in other words, I preserve the hop in nitrogen. The nitrogen formsfour-lifths of the atmosphere, and-is entirely neutral and inert in. its poture; therefore I leave the nitrogen, and supply the place,of the cxtractedoxygen with more nitrogen ffrum'the atmosphere. It I should remove the oxygen and nitrogen together, that is, produce a vacuum to preserve the-hop in, it will be seen that the volatile principle of the hop would,'by itsown expansive force, separate itself at'once from its-confinement 'inthe cells of the glandular grains, and form an atmosphere of its own, which would be dissipated immediately on exposure. An illustration offthis volatility in vacuo is given in the-low temperature at which water boils on a. high mountain whcre the pressure of the air is diminished, and g'so the instant evaporization of other under the rcccivcr of an air-pump.

To carry out my method, I line or encase a room or chamber, one or more of them, with thin iron plates,

usually with what is called No. 20 iron, or I employ any air-tight compartment, case, or enclosure for the pur pose. When I apply the plates, which are usually thirty-cight to forty-four inches wide, and nine or ten feet long, they are laid edgeto edgp on the bottom, top, and sides of the room, chamber, or case, leaving a minute separation of the edges to allow of expansion and contraction of the metal. Over the adjacent edges or separatio'ns between the plates are laid straps of the some metal, with strips of rubber beneath them. These straps arehelcl firmly against the edges of the plates,. so as to cause the rubber strips or packing to close the juncture perfectly air-tighflby means of flat-headed screws; with rubber washersunder 't These screws pass-I through the straps, and usually between the edges of the plates into the'woodbehind or under them. If desired,

the plates maybe drilled o'r punched with holes at other points,' 'and additional screws used to fasten them more strongly to the walls, floor, or ceiling of-the compartment or chamber. A hatch-nay is left in a conveni cnt-purt of the chamber for the introduction of the bop-bales, and a'shortpipe is inserted into the chamber at 'tu'n-opposite points. The chamber is filled with bales of hops and the hatch-way secured. One of the short pipes is then.

oon nected, by meanspfa rubberhose, with a bellowsor other air-propelling appar'atus'yby which the air contact with they hops is caused to pass into afg an chamber containing oxide of barytes, heated to a l ow retdi' V ness, which then hastheproperty of rapidlyabsorbing thebxygon, while at nitrogen is allowed to; pass into lisecond small chamber containing-water, o'r, som'e other means of cooling it. Fron'rthis second chamber it pMITQ Sf through a connection made with the otherjshort pipe back again into the' hopwhamber. -'lhis process iscone tinued:till-t' he oxygeifis quitexhausted from the hop-chamber. .During the operation, at intervals, airis' .quickly let into the hop chamber through a stop-cock, to supply the deficiency caused by the removabofoxygen.

Of course this air itself has then to be deox ygenated, so that the process is a gradual reduction of the oxygen till scarcely any is leit, and the nitrogen alone remains in contact with the hops at an equilibrium of pressure with the air outside of-thechambe'r. I I

' s 'IIam aware that'in preserving meatsand vegetables it has been proposed to employ other gases to replace. the air, witha'view to get rid of the oxygein'but such processes have been employed essentially on the basis of I a-yacuum previously obtained, or by displaei'ng'water, brine, or other liquid in the cans, by means of the gas separatelyand previously prepared. It has also been proposed tointroducc into cans containing meat, &;c.,' g'ases, ,\rhich, by electric or other agency, would unite with the oxygen and form other gases or liquids; and v.als'ofa's well, by means of some simpleor compound substance placed within the cases, or in prolonged comma} nication therewith, whose gradual action would reduce, without additional aid, the oxygen by uni ting with it, 13114; famnot aivare that it has ever been proposed, for the purpose intended, to eliminate by a single and rapid operation, as herein described, the obnoxious constituent of the enclosed ,air, in a'lar'ge room or chamber, in

the dry state, vithout the intervention of a liquid or the production of avacuum. I know very well that the air of apreser ing-ehamber has been employed in acombustion-process, by which a very small porticn-of its -'oitygen has been-converted into carbonic-acid gas, but this was. not the'productionof nitrogen, but'a,grixturo of, carbonic acid and nitrogen; and when it is recalled that an animal will live wheregfire will not burn,-it a r.ill" be ecen how very littleindeed of the oxygen is convertedinto carbonic acid-gas byitlii cans. V

It is essential to the result contemplated in this specification, first,"thatmefl vaclili itsbould 'bcjformed {5:35am} 7' that no liquids should come in contact with the hops to be preserved -,t'hirii; th a't theoperattiop being performed on the air of a large room should admit of ab self-constituted and graduallyelxidiiable abhor bouts; fourth, that no deleterious or acid gases shouldbe generated as the result of anordinary comiiustion'lt" "In fulfillingthese conditions for the efl'ectual-preservation of the hop,

Iclaim, in connection with a suitably-enclosed chamber or compartment, nitrogen gas, when produced from the confined air by the agency of a chemical compound and jheat,-nitliout the productiowot earbonicwacidf substantially as and for the purpose described. I i I p S. FRANKLHISCHQONMAKERQat]v Witnesses:

WM. H. WEED, CHARLES RILEY. 

